BRC – Global Standard for Food Safety Kofi Aidoo Glasgow Caledonian University,

Transcription

BRC – Global Standard for Food Safety
Kofi Aidoo
Professor of Food Safety
Glasgow Caledonian University,
Scotland, UK.
Tempus Project, Skopje, 12-17 April 2011
1
Introduction
• The 5th Issue of the Global Standard for Food
Safety – originally published by the British
Retail Consortium (BRC) in 1998 for UK
market.
• Now attained worldwide usage as a
framework for businesses to assist in
production of safe food.
• The Global Standard for Food Safety has now
been translated into many languages.
2
• BRC has been developed to specify the safety,
quality & operational criteria in food
manufacture to fulfil obligations in the
production of safe food to consumers
• BRC has been designed to assess (i) a food
company’s premises and (ii) operational
systems and procedures against the
requirements of the Standards by a
competent third party, ie. the certification
body
3
Benefits of Global Standard for
Food Safety
Single standard
protocol allowing
accredited audit by 3rd
party certification body
Single audit
commissioned by
company which could
reduce time and cost
Comprehensive in scope
covering quality, safety,
hygiene and addresses
part of legislative
requirements
Provides measure in
food safety and quality
systems that can be
demonstrated to
customers
Requires ongoing
surveillance and follow
up for corrective actions
on any non-conformities
to the Standard.
4
Process for accreditation of certification bodies
and certification of companies
International and
Regional Accreditation
Forum
National Accreditation
Forum
Certification Body
(www.brcglobalstandards.com)
Company
(BRC Directory – www.brcdirectory.com)
5
Supporting Documentation
ISO/IEC 17011 General
requirements for
accreditation bodies
IAF Guideline on the
Application of ISO/IEC
Guide 65:1996 EN 45011
BRC Guidelines for
Accreditation bodies
Assessing Certification
Bodies for BRC Global
Standards
ISO/IEC Guide 65:1996
EN 45011
Requirements for
Organisation offering
Certification against the
criteria of the BRC
Global Standards
BRC Global Standards
Website
(www.brcglobalstandard.com)
BRC
(www.brcdirectory.com)
6
The Scope of the Global Standards for
Food Safety
• It sets out requirements for (i) manufacture of
processed foods and (ii) preparation of
primary products (eg washing or trimming or quality
grading process and is pre-packed) supplied as branded
products, etc for use by • food service
companies • caterers • food manufacturers.
• Certification – applies to products prepared or
manufactured and stored at the site where
audit has taken place.
7
Principles of Global Standard of
Food Safety - Based on 2 key components
• (i) Senior Management Commitment –
commitment of senior management is
essential for an effective food safety plan, eg.
production operation; engineering; distribution
management; procurement of raw materials;
customer feedback; human resources; training.
• (ii) HACCP – the Global Standard requires
development of food safety plan based on
HAACP
8
The Format of the Global Standard for
Food Safety (GSFS)
GSFS requires development of and compliance
with the following:
1.Senior Management Commitment
and continual improvement (clause 1)
2.A HACCP plan
3.A Quality Management System
4.Prerequisite Programme (PRP)
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•
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•
•
•
•
•
Requirements for Global Standard
for Food Safety
Senior Management Commitment
HACCP Plan
Quality Management System
Prerequisite Programme
Site Standards
Product Control
Process Control
Personnel
10
Requirements
Process
Senior Management
Commitment
Full commitment; provision Improvements identified,
of resources; review;
implemented and
communication;
documented
HACCP Plan
Systematic;
comprehensive; thorough
Fully documented
Quality
Management
system
Quality Manual;
Organisational structure.
Contract review; customer
focus
Internal audit; purchasing;
general documentation;
corrective/preventative
action; traceability;
complaint; product recall
Prerequisite
Programme – site
External/internal standards
security; layout; workflow;
building fabric; utilities;
equipment; maintenance;
staff facilities; physicochemical contamination
control; housekeeping,
hygiene; waste disposal; 
pest control; storage &
transportation; product
dev; specific materials;
foreign body; packaging;
lab testing; product release
Operation control; quantity
Calibration; training; PPE;
medical screening;
hygiene.
11
standards; product
control; process control;
personnel
Documentation
Fundamental Requirements
(ie Critical or Major Non-Conformities)
Senior
Management
Commitment and
Continual
Improvement
Food Safety Plan HACCP
Internal Audit
Corrective and
Preventative
Action
Traceability
Internal Site
Standards
Housekeeping and
Hygiene
Handling
requirements for
specific materials –
allergens
Control of
operations
Personnel training
12
Requirements –
1. Senior Management Commitment
Shall demonstrate full commitment to the
implementation of the requirements of the GSFS.
This shall include:
• provision of adequate resources
• effective communication
• systems of review
• actions taken to effect continual improvement.
These shall be identified, implemented and fully
documented
13
Requirements –
2. Food Safety Plan - HACCP
The Company’s Food Safety Plan shall be based
on a HACCP system.
The HACCP system shall be • systematic •
comprehensive • thorough • fully implemented
• maintained.
The CODEX Alimentarius HACCP principles shall
be used and reference made to relevant
legislation, codes of practice or guidelines
14
Requirements – 3.Food Safety
Quality Management System
The Company’s senior management
shall develop and document a food
safety and quality policy which is
authorised, reviewed, signed and
dated by senior manager.
15
Requirements
4. Site Standards
External & Internal Standards –
Internal Standards • Premises and
plant shall be designed, constructed
and maintained • Procedures shall
be in place to control the risk of
product contamination and to
comply with all relevant legislation.
16
Requirements
5. Product Control
Where raw materials and finished
products require special procedures
for handling specific materials (eg
allergenic substances, GMOs, organic status,etc)
these shall be in place to ensure that
product safety, legality and quality
are maintained.
17
Requirements
6. Process Control
The company shall operate procedures
that verify that the processes and
equipment employed are capable of
producing consistently safe and legal
product with the desired quality
characteristics, in full compliances
with the HACCP food safety plan.
18
Requirements
7. Personnel
The Company shall ensure that
personnel performing work that
affects product safety, quality and
legality are demonstrably competent
to carry out their activity, through
training, work experience and
qualification.
19
What is Quality Management (QM)?
QM – all activities that determine
the quality policies, objectives
and responsibilities. These
activities are implemented
through Quality Planning,
Quality Control and Quality
Improvement
20
Quality Planning
Quality Planning – actions that
establish
• quality objectives and
• quality requirements
21
Quality Control
Quality Control: actions performed
to ensure
• quality of product,
• service or
• process
22
Quality Improvement
Quality Improvement: actions
taken throughout the business to
increase the effectiveness and
efficiency of processes to provide
added benefits to both business
and customers
23
1.0 Senior Management Commitment requirements
1.1. Provide human & financial resources
1.2. Clear communication and reporting channel
1.3. Food safety/quality objectives documented, monitored
& reviewed
1.4. A process to identify & address safety/legal issues
1.5. Take responsibility of review process
1.6. Review at least once a year
1.7. Review process
1.8. Records of management review documented and retained
1.9. Decisions/actions agreed effectively communicated to staff
1.10. Current issue of GSFS available
1.11. Company maintains certification to GSFS
1.12. Production/Operations Manager to attend opening & closing
meetings
of audit for GSFS certification
1.13. Ensure non-conformities from previous audits are actioned
24
2.0 HACCP - requirements
REQUIREMENTS
12 CODEX STEPS 7 PRINCIPLES
HACCP FOOD SAFETY TEAM
1
DESCRIBE THE PRODUCT
2
IDENTIFY INTENDED USE
3
CONSTRUCT FLOW DIAGRAM
4
VERIFY FLOW DIAGRAM
5
LIST POTENTIAL HAZARDS - HAZARD ANALYSIS
6
1
DETERMINE CRITICAL CONTROL POINTS (CCPs)
7
2
ESTABLISH CRITICAL LIMITS FOR EACH CCP
8
3
ESTABLISH MONITORING SYSTEM FOR EACH CCP
9
4
ESTABLISH CORRECTIVE ACTION PLAN
10
5
ESTABLISH VERIFICATION PROCEDURE
11
6
HACCP DOCUMENTATION AND RECORD KEEPING
12
7
R E V I E W HACCP Plan, eg change in law, recipe  equipment 
Supplier, etc.
25
3.0 Food Safety & Quality Management
system - requirements
3.1. Food Safety & Quality Policy
3.2. Food Safety and Quality Manual
3.3. Organisational Struct./Responsibilities/Management
Auth.
3.4. Contract Review and Customer Focus
3.5. Internal Audit
3.6. Purchasing – Supplier Approval & Performance Monitoring
3.7. General Documentation
3.8. Corrective and Preventative Action
3.9. Traceability
3.10. Complaint Handling
3.11. Incidents Management/Product withdrawal/Product recall.
26
4.0 Site Standards - requirements
4.1.
4.2.
4.3.
4.4.
4.5.
4.6.
4.7.
4.8.
4.9.
4.10.
4.11.
4.12
External Standards
Security
Internal Site Standards
Utilities
Equipment
Maintenance
Staff Facilities
Chemical & Physical Product Contamination Control
Housekeeping and Hygiene
Waste/Waste Disposal
Pest Control
Storage and Transport
27
5.0 Product Control - requirements
5.1. Product Design/Development
5.2. Handling requirements for specific
materials – containing allergens
5.3. Foreign Body Detection
5.4. Product Packaging
5.5. Product Inspection & Laboratory Testing
5.6. Control of Non-conforming Products
5.7. Product Release
28
6.0 Process Control - requirements
6.1. Control of Operations
6.2. Quantity – weight, volume and
number control
6.3. Calibration and Control of
Measuring
and Monitoring
Devices
29
7.0 Personnel - requirements
7.1. Training
7.2. Access and Movement of
Personnel
7.3. Personal Hygiene
7.4 Medical Screening
7.5 Protective Clothing
30
How to Gain BRC certification
Conformance by company to requirements and
suitability for GSFS certification is assessed by
independent audit Co (certification body).
• certification is graded according to no. & types
of non-conformities – influence frequency of
audits
1.Obtain a copy of Standard (www.brcglobalstandards.com
2. Self Assessment of Compliance with Standard
3. Selection of Certification Body(www.brcdirectory.com)
31
4. Company-Certification Body Contract • Scope of audit
• Extension to scope
• Auditor selection
5. Audit preparation by Company
6. Duration of Audit
7. On-site Audit
8. Non-Conformities and Corrective Action
32
9. Further action
10. Grading of Audit
11. Audit Report
12. Ongoing Audit Frequency and Certification
13. Optional Unannounced Audits
14. Communication with Certification Bodies
15 Certification Body Performance Monitoring –
eg Feedback to Certification Body on performance of auditor; complaints
to BRC where Companies conducting own audit.
33
Certification Process
Obtain Copy of Standard
Self Assessment
Compliance with Standard
Select CERTIFICATION
BODY
Opening meeting; doc
review; production facility
inspection (PFI); review
PFI; final review of findings
by auditor; closing meeting
On Site Audit
Pre-Assessment (Optional)
34
NO Non-conformities identified
Certification;
Documentation
collated
Certification
Decision (CD) made
by CD Manger
Audit in accordance
with Required
Frequency
Certification Details
and Audit Report
issued to Company,
also sent to BRC
Ongoing Compliance
(Should Critical or Major Nonconformity identified – then
back to On-Site Audit)
Internal audit - corrective action
(to be submitted/revisited within 90 or 28 calendar days)
Evidence assessed;
clarification
required
Additional
clarification
Provided
Evidence assessed;
Found to be
Compliant
Certification
Decision made by
CD Manager
Certification
Documentation
Collated
Corrective Action
Status Documented
If evidence is
inadequate – back
to On site Audit
If all is satisfactory –
Certificate issued to
Company and also
to BRC
36
Product categories
Category
No.
Product examples/storage
Knowledge required
by auditor
Raw animal, fish
plant products
1 to 4
Beef, chicken, fish, seafood etc &
their products/ chilled, frozen
Slaughter, vacuum
pack, MAP, etc
Fruits, nuts, veg.
5&6
Fruit, veg. salad, etc/chilled, amb Washing, grading,
Field of audit
Processed food,
7
liquids with
pasteurisation, etc
Liquid milk & eggs, dairy
products, custards, yoghurts,
fruit juices/chilled, frozen, amb.
Peasteurisation,
High Risk-foods
principles, etc
Processed foods
RTEs
8 to 10
Cooked meat-poultry, hot-cold
pies, quiche/chillled, frozen
High-low risk
principles, etc
Ambient stable
products/past.
11
Canned products, sauces, soft
drink, herbal drinks/ambient
Thermal
processing, etc
Ambient
stable/no
pasteurisation
12 to 18
Bakery, dry foods, ingredients,
oils, cereals, nuts/ambient
Drying, heat
treatment, etc
37
Qualification, training for BRC
Auditors
Education
At least a degree in food-related subject or
bioscience of higher course in bioscience
Work
Experience
> 5 years post-qualification experience; ability to
demonstrate understanding and knowledge of
specific food product
Qualifications
Passed Management Systems Lead Assessor (eg
IRCA) or BRC Third Party Auditors course
delivered by BRC approved Trainer.
Completed HACCP training course
Audit
Training
Successfully completed supervised training witnessed audits, 10 audits. Audit training to
include GSFS Awareness course, product safety,
HACCP, PRP, access to relevant laws and
regulations, quality management system, audit
techniques, knowledge of specific category
38
Allergens defined by EU
•Cereals (wheat, rye, etc) & products thereof
• Crustaceans, seafood & products thereof
• Eggs & products thereof
• Peanuts & products thereof
• Soybeans & products thereof
• Milk and & products thereof
• Nuts & products thereof
• Celery & products thereof
• Lupins & products thereof
• Molluscs & products thereof
• Mustard & products thereof
• Sesame seeds & products thereof • SO2/SO3>10ppm
39

BRC – Global Standard for Food Safety Kofi Aidoo Glasgow Caledonian University,

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